Flavor-enhanced butter production via synergistic enzymatic hydrolysis and lactic acid bacteria fermentation:Characterization of volatile flavor compounds
TAN Mei, LU Dan, YE Zhizhuang, CHEN Yunjing, XU Rui
Food and Fermentation Industries . 2026, (11): 145 -151 .  DOI: 10.13995/j.cnki.11-1802/ts.043951

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